Delicious Vegan Shepherds Pie

• pie crust
• 2 tablespoons olive oil
• 1 onion, chopped
• 4 carrots, chopped
• 2 garlic cloves, chopped
• 2 12 cups cooked lentils
• 15 ounces tomato sauce
• 1 teaspoon dried parsley
• 12 teaspoon dried thyme
• salt and pepper
• 5 potatoes, diced
• 12 cup rice milk
• 6 tablespoons Earth Balance natural buttery spread
• 12 teaspoon garlic powder
• 1 teaspoon chives
• salt and pepper

1. Preheat oven to 350.
2. Prepare a pie plate with the pie crust.
3. Put potatoes in a large pot and cover with water, bring to a boil and cook until tender.
4. While potatoes are cooking, heat olive oil in a large pan.
5. Cook onion, carrots, and garlic together for 5-10 minutes or until soft.
6. Add lentils, tomato sauce, parsley, thyme, salt and pepper and turn heat to low, cover, and let simmer for 10 minutes.
7. When potatoes are tender, drain and mash adding the rice milk, earths balance, garlic powder, chives, salt and pepper until smooth.
8. Fill the pie plate with lentils and top with mashed potatoes.
9. Cook for 30 minutes or until pie crust is cooked.

pie crust, olive oil, onion, carrots, garlic, tomato sauce, parsley, thyme, salt, potatoes, rice milk, natural buttery spread, garlic, chives, salt

Taken from www.food.com/recipe/delicious-vegan-shepherds-pie-511602 (may not work)